“It was deeply embedded in my soul, and I was singularly focused. To this day, I commiserate with my wife: I’m the opposite of a Renaissance man. I have been embedded in the world of restaurants and food and cooking for the entirety of my adult life.”— Marco Canora
After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America’s embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.
Marco’s first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.
Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.
He lives, cooks, and gardens with his wife and two children in Yonkers, NY.
Listen to the episode on Apple Podcasts, Spotify, Overcast, Podcast Addict, Pocket Casts, Stitcher, Castbox, Google Podcasts, Amazon Music, or on your favorite podcast platform. You can watch the interview on YouTube here.
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The transcript of this episode can be found here. Transcripts of all episodes can be found here.
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What was your favorite quote or lesson from this episode? Please let me know in the comments.
SCROLL BELOW FOR LINKS AND SHOW NOTES…
Want to hear an episode detailing how another restaurateur changed strategy to survive the pandemic? Listen to my conversation with Nick Kokonas, in which we discussed asymmetric risk-taking, safety steps in uncertain crises, pivoting from fine dining to carryout/delivery, recapitalization, managing supply chain disruptions, common but counterproductive mistakes made in the restaurant industry, Nick’s dad’s three-shoebox business finance model, and more.
SELECTED LINKS FROM THE EPISODE
- Connect with Marco Canora:
- Quality Bone Broth | Brodo
- Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora and Cathy Young | Amazon
- A Good Food Day: Reboot Your Health with Food That Tastes Great: A Cookbook by Marco Canora and Tammy Walker | Amazon
- Brodo: A Bone Broth Cookbook by Marco Canora | Amazon
- The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Timothy Ferriss | Amazon
- Cabernet Franc | Wine Folly
- Where to Buy 2010 Bernard Baudry Chinon Le Clos Guillot, Loire | Wine Searcher
- Dean & DeLuca
- The Culinary Institute of America
- The Pros and Cons of Staging in a Restaurant | Eater
- Use “Mise en Place” to Make Meal Preparation Easier | UNL Food
- Gramercy Tavern
- Yes, You Have Too Many Tabs Open on Your Computer — and Your Brain is Probably to Blame | Mental Floss
- Gourmet Magazine | Wikipedia
- Celebrity Chef Lidia Bastianich Closes Felidia After Four Decades in Midtown | Eater NY
- Pace University
- Trailing Jonathan Benno’s Restaurant | Esquire
- Continuous Glucose Monitoring (CGM) | Cleveland Clinic
- Metabolic Fitness Program | Levels
- A Short Walk After Meals Is All It Takes to Lower Blood Sugar | Healthline
- Walking after Eating – Ancient Folk Wisdom, Modern Science | Institute for Classical Asian Medicine
- Macronutrients: Learn About Carbohydrates, Proteins & Fats | Inner Body
- 7 Powerful Food Combos to Control Diabetes | Everyday Health
- 12 Glucose-Lowering Strategies to Improve Metabolic Fitness | Levels
- Continuous Glucose Monitoring | Dexcom CGM
- Oura Ring
- Eight Sleep
- Alcohol and Sleep | Sleep Foundation
- Ketamine Offers Lifeline for People with Severe Depression, Suicidal Thoughts | CNN
- Banya Hats | Etsy
- The Last of the Mohicans by James Fenimore Cooper | Amazon
- Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine by Robert H. Lustig | Amazon
- How Is Canola Oil Really Made? | PreventDiseaseTV
- The NOVA Food Classification System | EduChange
- Brodo Chef Marco Canora Will Cook From a Window Just For You | La Cucina Italiana
- Gnocci at Hearth | OzerskyTV
- This Is Water: Some Thoughts, Delivered on a Significant Occasion, about Living a Compassionate Life by David Foster Wallace | Amazon
- Essentials of Classic Italian Cooking by Marcella Hazan | Amazon
- The Essential Guide to Riesling Wine | Wine Folly
- Are Saunas the Next Big Performance-Enhancing “Drug?” | Tim Ferriss
- Medicine Quest: In Search of Nature’s Healing Secrets by Mark J. Plotkin | Amazon
- Plants of the Gods — Dr. Mark Plotkin on Ayahuasca, Shamanic Knowledge, the Curse and Blessing of Coca, and More | The Tim Ferriss Show #508
- Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle | Amazon
- “Pardon my French, but does this Cabernet Franc taste assy to you?” [08:21]
- The Mantra. [10:14]
- Why would Marco rather hire someone who’s done a year of staging over a fresh culinary school graduate? For that matter, what does it mean to stage a restaurant? [13:12]
- How did Marco get into cooking, and at what point did he consider it his calling? [16:08]
- What would people who have worked with Marco consider his superpowers? [17:08]
- The most common reasons someone might crumble under the pressure of a New York City restaurant kitchen, and the default stance of mise en place Marco suggests for alleviating this likelihood. [20:12]
- The hands-off type of mentorship that allowed Marco to grow and shine in places like Gramercy Tavern, and why Marco was able to thrive under these circumstances where others might literally be going up and down the stairs all day. [25:06]
- What type of reading keeps Marco constantly connected to what’s going on in his industry? [31:19]
- Why Marco is on a mission to spread the gospel of cooking. [34:27]
- How Marco narrowed down the list of restaurants where he wanted to work upon arriving in New York City, what that initial job hunt looked like, and the pitch that got the people he wanted to work for interested in giving him a “trail.” [36:40]
- What’s expected of a prospective hire on one of these trails? [42:30]
- Why did Marco decide to monitor his blood sugar with a continuous glucose monitor (CGM), and what did he learn from the experience? [45:49]
- “If you walk a hundred steps after you eat, you will live to be 99.” [47:32]
- Combine the macronutrients. [51:51]
- Why I’m eager to try the new generation of CGMs, and what I’ve learned about the effects of alcohol and temperature on my sleep thanks to the Oura Ring and Eight Sleep. [52:51]
- How Marco protected his CGM in the sauna. [58:25]
- It’s not what’s in the food, it’s what’s been done to the food. What is the NOVA classification system, how does it aim to make the level of processing through which our food goes more transparent, and why should this concern the average consumer? [59:28]
- What is Brodo, how did it help Marco and Hearth survive the pandemic, and what flavors have been popular? [1:09:11]
- How is Brodo now being brought to the masses, and what does Marco envision for the company’s future? [1:16:17]
- What would Marco’s billboard say? [1:19:57]
- Books Marco has gifted the most. [1:20:40]
- “Favorite” failure. [1:21:53]
- One reason you should never underestimate the little nagging things in a relationship — whether it’s personal or professional. [1:23:00]
- Sauna talk. [1:23:50]
- If the science isn’t working as intended, make sure you didn’t just forget to add the crab, that the research funding wasn’t sponsored by special interests, or that the great-great-great-great grandparents didn’t have some since-forgotten but very good reason for planting crops in weird places. [1:27:15]
- Parting thoughts. [1:37:16]
MORE MARCO CANORA QUOTES FROM THE INTERVIEW
“I do believe that we could have a [Brodo] shop for every 50 Starbucks in the world because broth as a hot beverage is incredible. There’s a lot to it, and I would put it up against coffee any day of the week.”
— Marco Canora
“Cook your own food. I think our obsession with convenience and our beliefs that we can outsource something as important as cooking has been one of the main drivers in the ill health of this country.”
— Marco Canora
“Say less because it’s a better test.”
— Marco Canora
“Take a walk after you eat. The power of a walk to reduce the spike of your blood sugar, regardless of what you eat, is extraordinary.”
— Marco Canora
“Cooking is an incredible process that engages all of your senses, that gives you a high reward—from health to flavor, to community, to connectivity, to other people—and it’s really a path to so many of the things that I think we need to be better humans.”
— Marco Canora
- Jeffrey Zurofsky
- Laura Sbrana
- Tom Colicchio
- Diane Forley
- Lidia Bastianich
- Danny Meyer
- Frank Lipman
- David Foster Wallace
- Marcella Hazan
- P.T. Barnum
- Peter Attia
- Mark Plotkin
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